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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with fruit filling → №315 Pastry "Korzinochka" with cream and fresh fruit → recipe number 2 → Consolidated recipe

Consolidated recipe: №315 Pastry "Korzinochka" with cream and fresh fruit

Weight 75 g.

recipe number 2
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 591.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh fruits	20.0	333.00	66.60	197.04	39.41
3	No. 046 Creamy cream (basic)	86.0	232.00	199.52	137.27	118.06
4	No. 115 Apricot marmalade	79.0	68.00	53.72	40.24	31.79
	Total	33.3 66.7	1000.00	666.66	591.70	394.46
	Output	33.3 66.7	1000.00	666.66		394.46

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No. 016 Sand (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 217.15 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	309.25	259.77	67.15	56.41
3	Granulated sugar	99.85	206.17	205.86	44.77	44.70
4	Melange	27.0	72.16	19.48	15.67	4.23
5	Flour, premium (on the dust)	85.5	41.24	35.26	8.96	7.66
6	Sign up
7	Salt	96.5	2.06	1.99	0.45	0.43
8	Ammonium carbonic (E503(i))	—	0.52	—	0.11	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.11	0.056
	Total	16.2 83.8	1149.41	963.31	249.60	209.19
	Losses 1.9%			18.31		3.98
	Output	5.5 94.5	1000.00	945.00	217.15	205.21
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	2.37	1.99
	Baking/boiling 11.31%		128.80		27.97
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	2.10	1.99

No. 046 Creamy cream (basic) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 137.27 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	38.24	38.18
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	28.68	21.22
4	Vanilla powder	99.85	5.15	5.14	0.71	0.71
5	Cognac or dessert wine	—	1.72	—	0.24	—
	Total	13.8 86.2	1016.69	876.65	139.57	120.34
	Losses 1.9%			16.65		2.29
	Output	14.0 86.0	1000.00	860.00	137.27	118.06
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	1.33	1.14
	Baking/boiling -0.26%		-2.65		-0.36
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	1.33	1.14

No. 115 Apricot marmalade basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 40.24 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Apricot puree	10.0	501.46	50.15	20.18	2.02
	Total	36.1 63.9	1253.66	801.22	50.44	32.24
	Losses 1.4%			11.22		0.45
	Output	21.0 79.0	1000.00	790.00	40.24	31.79
	Losses before baking/boiling, shrinkage 0.70004%	63.9	8.78	5.61	0.35	0.23
	Baking/boiling 19.1%		237.78		9.57
	Losses after baking/boiling, shrinkage 0.70004%	79.0	7.10	5.61	0.29	0.23

Consolidated recipe, k=1.027448
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 591.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	20.0	197.04	39.41	202.44	40.49
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	138.86	116.64	142.67	119.84
3	Flour, premium	85.5	120.88	103.35	124.20	106.19
4	Granulated sugar	99.85	75.04	74.92	77.10	76.98
5	Powdered sugar	99.85	38.24	38.18	39.29	39.23
6	Sign up	74.0	28.68	21.22	29.47	21.81
7	Apricot puree	10.0	20.18	2.02	20.73	2.07
8	Melange	27.0	15.67	4.23	16.10	4.35
9	Vanilla powder	99.85	0.71	0.71	0.73	0.73
10	Essence	—	0.45	—	0.46	—
11	Sign up	96.5	0.45	0.43	0.46	0.44
12	Cognac or dessert wine	—	0.24	—	0.24	—
13	Ammonium carbonic (E503(i))	—	0.11	—	0.12	—
14	Baking soda (E500(ii))	50.0	0.11	0.056	0.12	0.058
	Total		636.64	401.17	654.12	412.18
	Total phase loss 1.7%			6.71
	Other losses 2.7%					11.01
	General losses 4.3%					17.72
	Output	66.7	591.70	394.46	591.70	394.46

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Recipe on №315 Pastry "Korzinochka" with cream and fresh fruit contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

Consolidated recipe: №315 Pastry "Korzinochka" with cream and fresh fruit

Recipe on №315 Pastry "Korzinochka" with cream and fresh fruit contained in handbooks:

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